Abundance

Dinner by Zio

Zio cooked dinner tonight while I did a spot of therapy gardening. He grilled veggies and salmon. What really made this dish was a little twist by Zio... he used Brisket Rub instead of the more traditional dill. Normally, I wouldn't think that the spicy sweet flavors would compliment fish, but this was fantastic!

Taking a Breather

I admit it started with the wine.

We had gotten a new wine to try from our local shop, and were a bit stymied by what to eat with it. We had been forewarned that this is a big wine, not something for the warm weather we've been experiencing. Not at all deterred, we delved into our library and considered our options. After considering and virtually tasting a good many dishes I decided to a variation on a recipe, intended for lamb, from one of my favorite cookbooks. The weather was kind and decided to pitch me one. We've had a perfect week of cooler temperatures, giving me the excuse for one last braised dish before summer starts in earnest.

This worked very well with a little couscous along side, although I think potatoes would be nice too. And the wine? Spicy, aromatic, and deep. Very repeatable all 'round.

Braised Veal Shanks

1 tablespoon olive oil
1 tablespoon unsalted butter
2 veal shanks (oso buco)
pinch salt, or to taste
1 large yellow onion, finely chopped
2 garlic cloves, minced
pinch saffron, crumbled
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground black pepper or to taste
large pinch chile powder
1 cup dry red wine
2 cups chicken or beef stock
1/2 cup dried prunes

In a Dutch oven or braising pan, heat olive oil and butter together over medium heat. Brown veal shanks until well-caramelized, about 5 minutes on a side. Remove to a plate and set aside.

In the same pan, cook onion with the salt until soft and slightly browned. Add garlic and all the spices; cook for one minute more. Return the veal shanks to the pan.

Add wine and stock, and bring to a boil. Reduce heat, cover, and simmer, basting occasionally, until meat is fork tender, about 3 hours. Add prunes and simmer for another 20 minutes to soften.

Remove shanks and prunes to a warm plate and cover to keep warm. Set aside. Increase heat and reduce pan liquids to about 3/4 cup. Pour sauce over shanks and serve at once.

Running

If you're still out there, bless you! I've been running just to keep in place both at home and at work. Zio's been taking good care of me, and making lovely dinners like these grilled chops. I'll be back after Mothers' day. Promise.